Home cooking attempt — Plov from scratch

I spent an afternoon making Plov from scratch following a traditional recipe. Getting saffron right was the main challenge — it's not as straightforward as it looks. The fragrant and saffron-gilded result was rewarding once I got it right.

Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. I served it with sherbet fruit drink as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Plov yourself gives you a new appreciation for what goes into it at a restaurant.